the rhubarb pavlova

by Sharon Santoni
Our potager is overflowing with rhubarb at the moment, and I am always happy to come across a new recipe for eating the stuff!   We eat it in  crumbles, with a little added ginger (YUM!), simply stewed and served with fromage frais  SIGH …. and sometimes I blend the cooked rhubarb to make a fool  …HAPPY DAYS…..
Recently I came across this recipe from an Aussie website, and have made it several times since with great success.
I am used to making raspberry pavlova, but this meringue recipe was slightly different and actually really foolproof – exactly what I needed!  The only thing I sometimes have to adjust is the sugar used with the fruit, depending on how sweet my rhubarb is.[blank]
2 teaspoons butter, melted
2 teaspoons cornflour 
5 egg whites
½ cup (110g) caster sugar
½ cup (110g) firmly packed brown sugar
1 tablespoon cornflour, extra
¾ cup (180ml) thickened cream, whipped
200g Greek-style yogurt
500g rhubarb, trimmed
¾ cup (165g) caster sugar
1 teaspoon vanilla bean paste
[blank]Wash the rhubarb stems thoroughly; cut into 1 inch pieces. Stir the sugar and rhubarb together in a medium bowl. Transfer the rhubarb mixture to a colander with the bowl underneath. Cover, refrigerate for 6 hours or overnight. Add the rhubarb, juices and vanilla bean paste to a heated medium frying pan, bring mixture to the boil. Simmer, uncovered, stirring occasionally, for about 5 minutes or until rhubarb is just tender.
Preheat the oven to 150°C (130°C fan-forced). Lightly grease a piece of waxed baking parchment with butter, and lay it on a baking tray. Sift the cornflour over the greased area.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until dissolved between additions. Gradually add the brown sugar, beating until dissolved between additions. Fold in the extra sifted cornflour.
Pile the meringue along the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue over the greased area, making a shallow indentation along the centre.
Reduce the oven temperature to 100°C (80°C fan-forced). Bake the meringue in the lower half of the oven for 1½ hours or until dry and crisp. Turn off oven; cool in the oven with the door ajar, or overnight with the door closed.   The slower you cool the meringue, the less chance of it cracking.
Combine the whipped cream and yogurt in a medium bowl. Top the pavlova with cream mixture and half the rhubarb mixture. Serve with the remaining rhubarb mixture.[blank]
Photo and recipe thanks to Australian Womens Weekly


Ms Lemon of Make Mine Lemon June 14, 2013 - 7:59 am

I have been making these for the last couple years only with strawberries, but I have not used brown sugar. That sounds so good to me. I love your recipes, they always have a little spin on them to kick up the flavor. I use the yolks for ice cream base or lemon curd.

Anonymous June 14, 2013 - 8:19 am


manuela carvalho June 14, 2013 - 8:37 am

Deve ser muito bom! Vou fazer esta receita! Obrigada!


martinealison June 14, 2013 - 9:07 am

Comment résister aux résultats d'une telle recette ?…
Gros bisous

Julie West Wales June 14, 2013 - 10:38 am

Usually I make a circular pavlova with damsons or strawberries, but an oblong rhubarb one? I definitely have to try this, looks delicious! Thank you

Cara @ Lilac and Grey June 14, 2013 - 1:34 pm


Magnolia Verandah June 14, 2013 - 2:04 pm

Loving that plain winter rhubarb on the pav what a lovely alternative to the pretty fruits and just as colourful.

Gargi Bose June 14, 2013 - 3:18 pm

Wish your dear brothers “Happy Rakhi” as you send Rakhi along with gifts through the services of that is meant for delivering to UK. Send Rakhi to UK along with the contents of the store and send some happiness in life of others. Rakhi turns out to be sweet and special with the gifts.

Roxane June 14, 2013 - 4:24 pm

Too bad I had a smoothie for breakfast, I'd have rather had this! The fruit & yogurt make it healthy, right? 😀 lol

vicki archer June 14, 2013 - 4:27 pm

I had to smile Sharon… The Australian Women's Weekly was my first ever cookbook… considered somewhat of a bible when it came to recipes… and it's still going strong..
Delicious recipe… xv

sharon santoni at my french country home June 14, 2013 - 4:29 pm

En effet, il est rare que je transmette une recette de quelqu'un d'autre. Mais is se trouve que cette recette fonctionne très bien telle qu'elle est, donc je ne vois pas de raison de la changer ni d'en cacher la source! En plus leur photo est très bien.
Bien à vous

Karen Albert June 14, 2013 - 5:54 pm

Sharon this Pavlova looks so delicious and is beautifully done!

Art by Karena

Sharon June 14, 2013 - 7:07 pm

Hubby's birthday is next week and I have been searching for a cake recipe – this is perfect. Merci

Judith June 15, 2013 - 1:58 am

Perfect timing for this recipe as my sisters are coming are to dinner next weekend. I love making pavlovas but have never used brown sugar before so it will be interesting to see how it turns out. Thanks.

Lorrie June 15, 2013 - 2:14 am

Beautiful pavlova. I would have never thought to use rhubarb as a topping. Thanks for pointing me in that direction.

Hels June 15, 2013 - 7:03 am

I am with Lorrie.

Every Australian and New Zealander has grown up on pavlova since their second birthday party cake, but I have never thought to use rhubarb either. And it is not because my family doesn't eat rhubarb – we do. It is because pavlova, strawberries and passionfruit go together automatically.

Angie Burrett June 15, 2013 - 8:26 am

I have been making rhubarb and ginger jam this week – also delicious! I love rhubarb and will definitely try your recipe, looks soooo good!!

Dibyojyoti June 15, 2013 - 8:55 am

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Lynn June 16, 2013 - 12:08 am

Making this today for Father's Day tomorrow. We all love rhubarb so bound to be a success.

Dianne Pederson - Online PhD Degrees June 19, 2013 - 12:27 pm

Wow, So delicious rhubarb recipe here! Even just merely looking at this photo, you can’t refuse to have a spoon of it into your mouth. I wish I could bake one for my family one of these days. Thank you for sharing with us the nutritional value of such recipe.

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Angie Muresan June 20, 2013 - 5:23 pm

Oh yum!!! I can't believe it's so easy to make!


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